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New Delhi may be known for its paratha wali galli or its chole kulche spread, but momos are clearly the city’s favourite food. Besides authentic Tibetan momos, Delhiites also get a taste of many hybrid versions, be it chilli momos, tandoori momos, or chocolate momos. In case you didn’t know, Dolma Tsering, also known as Dolma Aunty by Delhiites, was one of the first people of Tibetan origin to start a momo stall in Delhi in 1994.
Interestingly, originally, momos were made only from meat as both Tibet and Nepal were the most rocky and cold regions of the Himalayas. However, as and when momos started gaining popularity in India, vegetable momos came in to being, to cater to the taste of vegetarians of this country.
A recent WhatsApp conversation between two friends went viral on social media owing to a Delhi man’s hilarious breakdown of the differences between momos and dim sum. “Am I right or I am right?” wrote an X user as he shared a screenshot of his WhatsApp chat with a friend from Delhi.
When he asked his friend about the difference between ‘momo’ and ‘dim sum’, the reply was, “Bartan ka. Bamboo box mein aae to dim sum hain or plate mein aae to momo [The difference only lies in the utensil they’re served in. If they come in a bamboo box, they’re dim sum. If they come on a plate, they’re momo].”
While netizens couldn’t help but shared their amused reactions at this exchange, momo and dim sum do have more differences besides their serving style. Momo originates from Tibet and Nepal, while dim sum has its roots in Cantonese cuisine, particularly in the southern regions of China. Momos are a staple in Tibetan and Nepalese diets, often enjoyed as a hearty snack or meal. In contrast, dim sum is traditionally served during Cantonese tea rituals and consists of a wide variety of small dishes served alongside tea, often shared among groups.
The fillings for momo typically include ground meat (such as chicken or pork), vegetables, or cheese, seasoned with spices like ginger, garlic, and chili. The dough is usually thicker and chewier, making it more substantial. Dim sum, however, offers a broader range of fillings, including seafood, meats, and vegetables, often seasoned more subtly with soy sauce, sesame oil, and other Chinese condiments. Dim sum wrappers are generally thinner and more delicate, highlighting the flavors of the filling.
Momos are commonly steamed, but they can also be fried or boiled. They are often served with spicy dipping sauces made from tomatoes or sesame. Dim sum can be cooked in a variety of cooking methods, including steaming, frying, baking, and boiling and each dim sum dish is typically paired with specific sauces.
